Rice Porridge with Seven Spring Herbs (Nanakusa-gayu) |
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| 2 cup rice (kome) |  |
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| 1 pack seven spring herbs (nanakusa) | ||||
| 4 rice cake (mochi) | ||||
| pickled dried plum (umeboshi) | ||||
| mochi | umeboshi | |||
| 1. Boil washed rice with more water than usual. 2. Boil herbs and cut in fine pieces. 3. Grill rice cake. 4. Add herbs to porridge. 5. Pour porridge over rice cake put in individual bowl. Serve with pickled dried plum. Serves 4 |
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